Meta

Beef & Sauces

Standard

I’m teaching humour theory and cooking at SCA 50 Year Celebration so I’ve been digging out some references on the topic.

This is a notable example:

Large cuts of boiled meat. Large cuts of boiled meat (beef, pork or mutton) are cooked in water and salt. The beef is eaten with Green Garlic in summer and White Garlic in winter. The pork and mutton are eaten (if fresh) with good Green Sauce made without wine, and (if salted) with Mustard.… White Garlic. Crush garlic and bread, and steep in verjuice.… Green Garlic. Crush garlic, bread and greens, and steep together.… Mustard. Soak the mustard seed overnight in good vinegar, grind it in a mill, and then moisten it little by little with vinegar. If you have any spices left over from Hippocras or sauces, grind them with it. Le Viandier de Taillevent (1380)

Aside from appearance, age, type of meat, and other factors affecting humours the seasons were a strong influencer.

Even today modernly we are influenced by the seasons for our diet: ice cream in summer, hot chocolate in winter, but its not because we are aiming for a higher level of health.

Beef ‘sodden’ or simmered in water offends some meat lovers but since beef has dry and cold humours it is the most logical way to approach it.

Salt your roast and cover with water. Cover with water and bring to boil. Reduce heat to medium low and simmer until roast hits 160 degrees, or simmer for 3 to 5 hours until beef is falling apart tender. Or rebel completely and roast it in an oven. Serve with appropriate sauce.

Directions
Combine first 3 ingredients a little at a time to combine in a mortar and pestle, adding a little wine to help when required. Once fully pulverized add rest of wine and stir well.

… Mustard. Soak the mustard seed overnight in good vinegar, grind it in a mill, and then moisten it little by little with vinegar. If you have any spices left over from Hippocras or sauces, grind them with it.